Our season-long garden party Summer Fest 2012 welcomes food and garden bloggers to feature garden-to-table recipes and tips. We’ll feature favorite garden-to-table recipes and tips to help you enjoy the bounty, whether you’re harvesting your own goodies or buying them fresh from the market. Fresh this week: plums.

Summer is stone fruit season and plums are just one of the many delicious fruit varieties that you'll see at the market right now. Its sweet and tart flavor make it the ideal ingredient for cakes, cobblers and compotes.

Here are our favorite plum recipes to bake up right now:

Place plums in a brown-sugar caramel-like sauce and top with a cornmeal batter for this Plum Upside-Down Cake with Thyme, Lemon, and Fennel (pictured above). It can be served with creme fraiche, ice cream, or frozen yogurt and tastes delicious even a day later when the plums develop a jammy consistency.

Inspired by a restaurant meal, Kelsey Nixon makes a Berry Crisp with Plums in individual ramekins so you can have your very own. The juicy berries and plums will bubble over the side, creating a drippy, dreamy dessert.

Roger Mooking makes a syrupy fruit topping by simmering plums with maple syrup and lemon juice. Use the Maple Plum Compote to top thick yogurt or ice cream.

When you think summer cobbler your first thought might be peaches but adding plums to your stone fruit mix can give a tasty tangy flavor to this classic summer dessert. This Grilled Fruit Cobbler can feature a combination of peaches, apricots and plums, or pineapple and berries.

Ingredients, Inc.: Pork, Plums and Rosemary Kabobs

Virtually Homemade: Grilled Plum Pizza With Goat Cheese

Daily*Dishin: Roasted Chicken With Plum Chili Salsa